chicken with romesco sauce

chicken with romesco sauceI was having a hankering for Valerie Bertinelli’s Romesco sauce. It consists of almonds, garlic, smoked paprika, a jar of roasted red pepper, and sherry vinegar.

The original recipe was for grilled shrimp, but we had just had shrimp the previous Saturday, so I made it with chicken instead. I cooked the chicken in the skillet with Penzeys 33rd and Galena seasoning. For the Romesco sauce we had some leftover pine nuts in the pantry which I threw in. Not sure I’d do it again, but it made for an interesting variation.

Overall, a nice Saturday dinner.



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